Rating: 4 stars
22 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 4
  • 22 Ratings

Use your slow cooker to make this easy, low-fuss version of a low-country shrimp and sausage boil.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
slow-cook:
4 hrs
total:
4 hrs 15 mins
Servings:
6
Yield:
13 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 6- to 7-quart slow cooker combine the broth, potatoes, sausage, onions, Old Bay seasoning, and cayenne pepper. Place corn on top of the potato mixture. Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours or or until corn and potatoes are just tender.

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  • If using low, turn to high. Gently stir the shrimp into the potato mixture. Cover and cook for 10 minutes more or until shrimp are opaque.

  • Using a slotted spoon, transfer shrimp mixture to an extra-large bowl. Pour butter over shrimp mixture; toss gently to coat. Spoon some of the cooking liquid over the mixture. Sprinkle with parsley. Serve with cocktail sauce.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

416 calories; fat 16g; cholesterol 193mg; saturated fat 6g; carbohydrates 31g; mono fat 1g; poly fat 1g; insoluble fiber 3g; sugars 8g; protein 39g; vitamin a 400.3IU; vitamin c 15.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 3mg; vitamin b6 0.2mg; folate 46.1mcg; vitamin b12 0.1mcg; sodium 1583mg; potassium 1019mg; calcium 130mg; iron 2.5mg.
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